Buttermilk Pancakes

Whip up a batch of tall, fluffy Buttermilk Pancakes for your next breakfast, brunch, or brinner. These pancakes are epic with just butter or maple syrup, or add whipped cream and your favorite fresh fruit.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings (2 pancakes each)

Calories 324kcal

Author Meggan Hill

Ingredients

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder (see note 1)
1 tablespoon granulated sugar
1/2 teaspoon Salt
1 1/4 cups buttermilk (see note 2)
1 large egg
3 tablespoons butter melted
butter and maple syrup or fresh fruit and whipped cream, for serving

US Customary - Metric

Instructions

In a large bowl, whisk together flour, baking powder, sugar, and salt. Make a well in the center and pour in the buttermilk, egg, and melted butter; mix until smooth.
Heat a griddle or frying pan over medium high heat, greasing if desired (see note 3). Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup or fresh fruit and whipped cream.

Notes

Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy; just like grandma or your favorite diner made.
Buttermilk: To make your own buttermilk, in a small bowl, whisk 1 tablespoon lemon juice into 1 ¼ cups of milk. Let stand until slightly thickened, about 10 minutes.
Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
Yield: This recipe makes about four 2-pancake servings, depending on how big you like them. Feel free to multiply the recipe as desired; it doubles and triples beautifully.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition